Lightly toast the pine nuts and put to one side.
Toast the breadcrumbs until golden.
Heat the fennel frond pesto, adding some extra virgin olive oil.
Cook the tagliatelle in boiling water and strain when ‘al dente’.
Mix the fennel frond pesto with the tagliatelle and divide into each dish. Sprinkle with the breadcrumbs and toasted pine nuts. Serve and enjoy!